Comparative Study of the Retrogradation of Intermediate Water Content Waxy Maize, Wheat, and Potato Starches

Comparative Study of the Retrogradation of Intermediate Water Content Waxy Maize, Wheat, and Potato Starches - J. Agric. Food Chem, 53(3), p.631-638, 2005 .

The retrogradation of extruded starches from three different botanical sources was studied in concentrated conditions (34 ( 1


STARCH RETROGRADATION
AMYLOPECTIN
ISOTHERMAL CALORIMETRY
MOLECULAR ORDER
STAL